January 11, 2012
Categories: Comfort Food, Dinner, Lunch, Main Dish, Soups/Stews, Beans, Poultry, Chicken, Fruit, Tomato, Vegetables, Corn, Onions, Peppers, Potatoes, North American, Southern, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Potluck, Summer, Winter, Stove Top, Frozen Vegetables, Canned Tomatoes more
"This is a very easy recipe to make brunswick stew. I have had it with pork, chicken and beef and you can easily do that in this recipe. Just use equal amounts of the meats instead of all chicken. (I save pieces of roasts, pork and beef, and leftover chicken in a baggie in the freezer simply for this stew.) I know you will really enjoy this southern favorite! "
- Serving Size: 1 (1032 g)
- Calories 1566.9
- Total Fat - 52.8 g
- Saturated Fat - 15.3 g
- Cholesterol - 254.4 mg
- Sodium - 3616.3 mg
- Total Carbohydrate - 174.6 g
- Dietary Fiber - 16.8 g
- Sugars - 19.4 g
- Protein - 100.1 g
- Calcium - 159.8 mg
- Iron - 6.7 mg
- Vitamin C - 72.1 mg
- Thiamin - 1.3 mg
Place chicken in a large dutch oven, add water to cover. Bring to a boil and reduce heat to simmer chicken until done. (About 20 minutes).
Remove chicken from water, and set aside. Drain water.
Cook celery, onion and bell pepper in the same dutch oven with oil, stirring frequently. Meanwhile, shred chicken with 2 forks.
Add chicken, tomatoes, tomato sauce, sugar, vinegar and worcestershire sauce to the sauteed onions and bell pepper.
Combine flour and 1 cup water, stirring until smooth. Stir flour mixture into the dutch oven and chicken mixture.
Add potatoes, pork and beans with juice, hot sauce, salt, turmeric and pepper. Cover and simmer for 30 minutes to cook potatoes.
Add drained corn and drained lima beans. Continue to cook another 10 minutes or until thoroughly heated.
Tips & Variations
No special items needed.